2 white asparagus spears, peeled and cut in half lengthways
1 yellow courgette, sliced into ribbons on a mandolin
1 tbsp fennel fronds
1 garlic cloves, finely chopped
2 sprigs lemon verbena (or mint)
50g/1戮oz rock samphire
2 banana shallots, peeled and finely chopped
250ml/9fl oz brown chicken stock
50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil)
2 tbsp rapeseed oil
rock salt
10g/鈪搊z kosher salt
250g/9oz unsalted butter
40g/1陆oz unsalted butter
125g/4陆oz unsalted butter
2 x 150g/5陆oz halibut fillets, skin removed